Ingredients
TOPPING
1 1/2 cups all-purpose flour
1/2 teaspoon Kosher salt
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup cold unsalted butter, cut into cubes
1 cup cold buttermilk
BLACKBERRY FILLING
2 tablespoons corn starch
1/4 cup freshly squeezed lemon juice
4 1/2 cups blackberries
1/2 - 2/3 cups granulated sugar
1/2 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
zest of 1 large lemon
2 teaspoons vanilla extract
vanilla ice cream, for serving
How To Make blackberry slump
Step 1
To prepare the topping, whisk the flour, kosher salt, sugar, baking powder, and baking soda together in a medium bowl.
cut in the butter
Step 2
Using a pastry blender or your fingers, cut the cold butter into the dry ingredients until pea-sized.
dough comes together
Step 3
Add the buttermilk and gently stir until just combined and a slack dough comes together; be careful not to over mix. Place the dough uncovered in the fridge.
cornstarch slurry
Step 4
To make the filling, combine the cornstarch and lemon juice in a small bowl or glass measuring cup to make a slurry; set aside.
blackberries with sugar
Step 5
Add the blackberries to a large bowl. Sprinkle the sugar, kosher salt, ground spices, and lemon zest over the berries and gently toss to coat.
blackberries tossed
Step 6
Pour the cornstarch slurry and vanilla extract over the berries and again gently toss to coat. Set aside for 10 minutes.
blackberries cooked
Step 7
Transfer the berries and any released juices into an 11 to 12-inch skillet that has a tight-fitting lid. Bring the berries to a gentle simmer over medium-low heat. Continue to simmer, stirring occasionally, until the berries just begin to soften and the juices thicken slightly, about 5 minutes. Remove the skillet from the heat.
drop the topping on by the spoonful
Step 8
Drop the chilled dough in heaping spoonfuls, about 2 to 3 tablespoons each, over the berry filling.
lid on
Step 9
Place the lid on the skillet and cook over low heat until the biscuits are cooked through, 18 to 20 minutes. (Make sure you don't take a peek! Be sure to keep the lid on so that the steam can build and cook the biscuits.)
finished slump
Step 10
Remove the lid and allow the slump to cool for 10 to 15 minutes before spooning into bowls.
scooped into bowls with vanilla ice cream
Step 11
Serve warm with vanilla ice cream.
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